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lunch

Might not be the first thing that comes to mind, but we’ve been eating a lot of wraps lately so I wondered how successful a meatloaf wrap could be. One reason wraps are so lovely is because they’re extremely versatile and handy. From prep to transport, they’re a quick and easy alternative to the traditional lunchtime sandwich. And if you’re cutting carbs, a low-carb lavash works great! I also recently discovered some tortillas that are only 6 carbs per tortilla.
For the meatloaf edition, I used tomato sauce to create an aioli and keep all the delicious flavors of meatloaf in wrap form. I also recommend heating it up a bit in the microwave before eating. Just enough to make the cheese a bit melty and warm the greens. It’s like an my wrap imagined what an italian inspired burrito might be. Ok so maybe an Italian burrito would involve pasta of some sort, but we’re talking fusion here.

Meatloaf Wrap:

Leftover meatloaf

2 tbsp tomato sauce

2 tbsp mayo

4 slices provolone or mozzarella cheese

2 big handfuls of greens (I used a supergreen mix from Costco. You can use spinach or baby kale too)

2 pieces of lavash bread (note: you can use a tortilla instead, but you may need to adjust the amount of filling to be a bit less so it doesn’t explode on you)

Make sure you have a nicely shaped piece of lavash bread to start. The traditional low-carb lavash can come in very large oblong shapes. If you’re using one of these, it may help to cut it into a rectangle. Any shape will work though it may help the wrapping process to have it wider than it is tall. The size of a cutting board is pretty good and will keep you full all day.

Mix the mayo and tomato sauce to make the aioli, which helps keep the lavash from being too dry. Spread the aioli on the bread. I usually make sure there’s spread on the right 2/3 of the wrap, but you can cover the whole wrap in it if you want!

Place 2 slices of cheese on the wrap along the right edge. You want them to line up against the short side of the wrap. That way, when you roll it (from right to left), there’s cheese in every bite =) If you’re using a tortilla, just make sure half the tortilla is mostly covered with the cheese.

Slice the leftover meatloaf and place the slices on top of the cheese so there’s a vertical line of meat along the right edge of the wrap. It’s ok if you need to cut the slices in half so they’re more narrow/wrapable!

Cover the right edge with lots of greens. Proceed to wrap and roll from right to left, compressing the greens in there to keep the wrap wieldy. Make a nice diagonal cut for flair and enjoy!

Here’s a quick lunch you can take to work and a snazzy way to eat up those chicken breasts.

Jon loves flatbread and we’ve found that Trader Joe’s lavash is pretty awesome and easy to use. It’s already cut into a handy rectangle that happens to fit perfectly into my toaster oven and is easy to roll up. Unlike other flatbreads we’ve encountered, it also holds together pretty well after being toasted and rolled.

Ingredients:

1 Tbsp mayo

1-2 Tbsp Pesto sauce

1 piece lavash flatbread

1 cup shredded mozzarella

1 cooked chicken breast, sliced thinly

1 1/5 cups chopped spinach

1 sliced tomato (optional)

To make:

Combine the mayo and pesto. This is your pesto aoili!

Spread evenly on the lavash

Cover with shredded mozzarella

Toast until the cheese is just melty

Spread the chicken strips on top, about 2/3 of the way across the lavash

Add the chopped spinach on top of the chicken

Optional: Add sliced tomato on top of the spinach (this helps to keep the tomato in the middle of the wrap and avoids a soggy wrap when lunchtime comes around)

Roll tightly, starting with the spinach/chicken covered side

Cut in half diagonally for added style points. Stick 2 toothpicks in each half to keep it from unravelling in transit.